Inhibiting formation of Maillard reaction intermediates and fractional glycation end products of yerba-maté bioactive compounds (Ilex paraguariensis)

• Grant number: 08/00409-8
• Support Opportunities: Scholarships abroad - Research
• Start date: August 01, 2008
• End date: December 31, 2008
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Deborah Helena Markowicz Bastos
• Grantee: Deborah Helena Markowicz Bastos
• Host Investigator: Alejandro Gugliucci
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Institution abroad: Touro University, California (TUC), United States

Abstract

The "carbonyl paradox" tells us that carbonyls are both necessary for flavor enhancement in foods and biological reactions, but can also lead to toxic compounds in foods and biological systems. There is an intimate interplay between oxidative and carbonyl reactions, both of which contribute to damage to sugars, proteins, lipids, vitamins and DNA in foods and biological systems. Efforts to minimize the damages caused by these reactive species are the basis for new therapeutic therapies and strategies. Strategies aiming to minimize the undesirable effects of the Maillard reaction in food might also be necessary. Aqueous extracts from yerba-maté act as anti-glycation agent in vitro models, as already proved by previous researches results. The aims of this project are: to evaluate the anti-glycation activity from fractions containing bioactive compounds from yerba-mate (saponins, phenolic compounds, melanoidins) in different in vitro model systems. The fractions containing saponins, phenolic compounds and melanoidins will be isolated from green yerba-maté and maté-tea and will be analyzed by HPLC. Anti-glycation activity will be evaluated by different model systems employing the reaction between carbonylic compounds and proteins or aminoacids. Glycation end products will be analyzed by fluorescence and protein damage will be evaluated by electrophoresis, while carboxymethyllisine, an intermediate product from the Maillard reaction, will be measured by HPLC. (AU)